This easy Caramilk mousse captures Cadbury Caramilk’s caramelised white chocolate flavour in a light, fluffy mousse. Made with just two ingredients, it’s a perfect simple dessert for anyone who loves that distinctive caramelised white chocolate taste.
If you adore Caramilk, this mousse will be right up your alley. With only two ingredients — Caramilk chocolate and cream — the result is a pure, melt-in-your-mouth mousse that highlights the chocolate’s caramelised white chocolate flavour.
The mousse is incredibly straightforward: melt, chill, whip and serve. It’s an excellent make-ahead dessert and can be served soft and delicate right after whipping or chilled to set for a firmer, fluffier texture.
This version drops the vanilla extract I used in similar three-ingredient mousses because the Caramilk’s flavour is already so pronounced that extra vanilla isn’t necessary.
If Caramilk is your thing, you’ll likely fall in love with this recipe.
*Not a literal guarantee — just a confident suggestion that this will satisfy any Caramilk craving.
Scroll to the recipe card for a printable version and the full ingredients list, or read on for ingredient notes and tips.
Ingredient Notes
What you’ll need:
- Chocolate – Use Cadbury Caramilk for the authentic flavour, but any caramelised white chocolate works. One 180g block is enough for the mousse; buy an extra block if you want to decorate each serving with chocolate squares.
- Whipping cream – Look for a pourable cream suitable for whipping (about 35% fat). It may be labelled heavy cream, whipping cream, full cream or heavy whipping cream depending on where you live. Avoid very thick double cream, which can be too rich for this preparation.
- Salt – A pinch is optional but helps balance sweetness if desired.
How to Make Caramilk Mousse
This mousse is very easy to prepare. The basic steps are:
- Chop the Caramilk into small pieces and place them in a heatproof bowl.
- Heat about half the cream until it’s just starting to bubble around the edges.
- Pour the hot cream over the chocolate, let it sit briefly, then whisk until smooth.
- Stir in the remaining cold cream to help cool the mixture more quickly.
- Chill the mixture until very cold, then whip it to the desired consistency.
- Spoon or pipe into serving glasses, ramekins or a large bowl for sharing.
Serve shortly after whipping for a softer, silkier mousse, or chill for an hour or two to achieve a firmer, fluffier result.
I topped mine with chocolate squares, but you can grate chocolate, add crushed biscuits, whipped cream or a drizzle of melted chocolate or ganache. Chopped candy or Caramilk twirls also make a tasty garnish.
Tips for Mousse Success
Two things make this mousse turn out well:
1) Chill the chocolate-cream mixture thoroughly before whipping. If it isn’t very cold the mixture can split, so plan time to cool it properly. You can refrigerate overnight or speed it up in the freezer (see recipe card for guidance).
2) Don’t overwhip. Watch carefully as it comes together — stop once it reaches soft-to-stiff peaks depending on how firm you want the mousse. Overwhipping can make the texture grainy.
Can you make Caramilk mousse without eggs?
Yes. This recipe uses only whipped cream and no eggs, which is ideal for anyone avoiding raw eggs or with egg allergies. The whipped cream gives the mousse its light, airy texture while letting the Caramilk flavour shine.
More Recipes You May Like
If you want more Caramilk treats, try a Caramilk Slice for a fudgy, crunchy dessert. If you enjoy egg-free chocolate mousse, you might also like Nutella Mousse or a Baileys Chocolate Mousse for a boozy twist.
Easy Caramilk Mousse
Ingredients
- 180 g Cadbury Caramilk chocolate (one block)
- 300 g cream (see notes)
- pinch of salt (optional)
Instructions
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Chop the Caramilk into small pieces and place them in a large heatproof bowl.
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Heat about half the cream in a small saucepan over medium-high heat until bubbles form around the edges.
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Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Whisk until fully melted and smooth, then stir in the remaining cold cream to cool the mixture faster.
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Taste and, if desired, add a pinch of salt to balance the sweetness.
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Cover and chill the mixture until very cold. Options:
Fridge: Refrigerate for several hours or overnight for best results.
Freezer: Freeze for about 1 hour, stirring every 10 minutes to prevent edges from freezing.
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Whip with an electric mixer until the mixture reaches stiff peaks. Watch closely to avoid overwhipping, which can make the texture grainy.
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Spoon or pipe into glasses or bowls. If too soft to pipe, chill briefly until it firms up and then pipe.
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Serve immediately for a softer mousse, or chill for an hour or two for a firmer, fluffier texture. Top with an extra square of Caramilk if you like.
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Store in the fridge for several days. Cover individual servings or place them in a lidded container. The unwhipped mixture can be kept, covered, in the fridge for 1–2 days before whipping.
Notes
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
Enjoy!
~Natalie